weekly meal planner
Family friendly

Weekly Meal Planner: Crowd pleasers

Weekly meal planners help prevent impulse purchases, so save you precious pennies. But maybe even more importantly they take the stress out of that never ending question – ‘What’s for dinner?!’ 

Monday: Quick chicken casserole

  • 8 chicken thighs on the bone, skin pulled off and discarded (or leftover chicken from your Sunday roast)
  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 tbsp plain flour
  • 400ml low-salt chicken stock cube
  • 2 large carrots, chopped
  • 400g new potatoes, halved if large
  • Small handful of fresh soft herbs, like parsley, chives, dill or tarragon, chopped

weekly meal planner

Quick chicken casserole – recipe in full

Tuesday: Lemony salmon pasta

  • 200g orzo (rice-shaped pasta)
  • 1 tsp olive oil
  • 2 garlic cloves, crushed
  • 8 asparagus spears, cut into 2cm pieces
  • 40g fresh spinach
  • Juice of ½ a lemon
  • 2 x 180g salmon  fillets
  • Salt and black pepper
  • Cooking spray
  • ½ red onion,  thinely sliced

weekly meal planner

Lemony salmon pasta – recipe in full

Wednesday: Veggie chilli fries

  • 1.4kg baking potatoes, scrubbed
  • 4 tbsp rapeseed oil
  • Salt and black pepper
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 large carrot, chopped
  • 2 garlic cloves, crushed
  • 1 tsp chilli powder
  • 1 tsp paprika ¼ tsp chilli flakes
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400g tin of kidney beans, drained and rinsed

To serve:

  • Cheddar, grated
  • Sour cream
  • Spring onions, sliced

weekly meal planner

Veggie chilli fries – recipe in full

Thursday: Ginger and prawn fried rice

  • 3 tbsp vegetable oil
  • 2 tbsp ginger, peeled and thinly sliced
  • 50g garlic,  thinly sliced
  • 100g cooked and peeled prawns
  • A handful of spring onions, sliced
  • 3 eggs, beaten
  • 50g peas (thawed if frozen)
  • 1 carrot, peeled and grated
  • 60g sweetcorn
  • 600g cooked, cooled rice
  • 50ml light soy sauce
  • 50ml rice wine or dry sherry

weekly meal planner

Ginger and prawn fried rice – recipe in full

NEW! Friday: Easy gluten free lasagne

Serves 4

For the meat sauce:
  • 250g lean minced beef
  • 500g tomato passata
  • 2 tbsp tomato purée
  • A pinch of sugar
  • Salt and black pepper
  • Handful of fresh basil
For the béchamel sauce:
  • 25g butter
  • 25g tritamyl flour (or gluten-free flour)
  • 400ml lactose-free milk
  • Pinch of nutmeg
  • Pinch of ground cloves
To assemble:
  • Kelkin gluten free lasagne sheets
  • 100g spinach leaves
  • 50g Parmesan cheese, grated
  • 200g ball of Mozzarella, sliced

weekly meal planner


1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.

2. Heat a dry pan over a medium-high heat and brown the minced beef and brown. You shouldn’t need any oil as the meat will release its own juices to prevent it from sticking.

3. Add half of the tomato passata and tomato purée. Mix together and bring to a boil.

4. Reduce the heat and add the remaining passata and a pinch of sugar.

5. Season with salt and pepper to taste and add the chopped basil. Stir to combine well.

6. Simmer for a few minutes. The sauce should still be runny to ensure that the lasagne sheets cook well.

7. For the béchamel sauce, melt the butter in a saucepan over medium high heat. Add the flour and mix quickly to form a ball.

8. Add the milk slowly, mixing continuously. Keep gradually adding the milk while mixing vigorously. Once all the milk is added, add the nutmeg and ground cloves. Mix well and reduce the heat to a simmer until the sauce thickens. Take off the heat.

9. Start layering the lasagne. Start with a layer of lasagne sheets to make serving the lasagne easier. Add a layer of the meat sauce and then some spinach leaves. Drizzle the spinach with a layer of béchamel sauce. Repeat these layers another 2-3 times, starting with the lasagne sheet. Finish with the béchamel sauce and top with the grated Parmesan and Mozzarella.

10. Bake for approximately 30 minutes, or a little longer if the sheets are still slightly hard.

Per Serving: 685kcals, 36.2g fat (21.5g saturated), 35.3g carbs, 16.8g sugars, 64g protein, 2.8g fibre, 1.008g sodium

Brought to you by our friends at Easy Food Magazine!

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